Retention of Oxytetracycline Residues in Cooked Channel Catfish Fillets

摘要

Catfish (mean body weight 0.87 kg) treated with oxytetracycline (OTC) at 150.0 mg/kg body weight for 10 days and slaughtered 18 hr after last feeding had higher OTC residue levels than those receiving OTC at 37.5 or 75.0 mg/kg. Individual differences in feed uptake and metabolism of OTC among catfish might contribute to variability in residue. Baking and smoking at 190℃ were more effective in reducing OTC residues than frying. The reduction appeared to be related to the final temperature reached and duration of cooking. Results confirmed that common cook- ing procedures may not completely degrade OTC in catfish fillets.